This is a humble but exquisite soup, made with dense-textured bread and garlic fried in oil, then flavored with paprika. There are more luxurious or well-to-do versions where chorizo sausage, triangles of cured ham and even poached eggs are added. Although originally a peasant soup, it is everyday fare in the cities, especially in Castile. In Catalonia thyme is added to the cooking water. The soup is said to have special purifying virtues and is highly regarded as a pick-me up - ideal for the morning after the excesses of the night before.
- 4 cups water
- 1/4 cup olive oil
- 4 cloves garlic, peeled
- 10 ounces dense-textured French bread, thinly sliced
- 1 teaspoon paprika
- 4 eggs (optional)
Bring the water to a boil. Heat the oil and fry the garlic in a skillet (frying pan) or heatproof casserole. Add the slices of bread and brown. Stir in the paprika, then pour in the boiling water. Add the salt and cook for 15 minutes. Serve.
If desired, break an egg for each person into the soup in the final few minutes of the cooking time. Wait until the white sets before serving.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
320 calories; 16g total fat; 0mg cholesterol; 432mg sodium; 38g carbohydrates; 2g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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